This is our favorite coconut macaroon. It is a light chocolate-flavored macaroon with a touch of almond, lots of coconut, and almonds. At our house it was declared “scrumptious”.
Macaroons are not hard to make. You beat the egg whites as you would for meringue for your favorite lemon pie, fold in whatever other ingredients, and bake them in a moderately slow oven.
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4 large egg whites
1 cup granulated sugar
1 tablespoons cornstarch
2 tablespoons cocoa
1/2 teaspoon almond extract
1 14-ounce bag sweetened flaked coconut
1 1/2 cups milk chocolate chips
3/4 cup chopped almonds, toasted
Preheat the oven to 325 degrees.
1. Beat the egg whites in a large bowl until foamy. Drizzle in the granulated sugar while the beaters are running. Continue beating the egg whites until stiff peaks form. Sift the cornstarch and cocoa into the mixture.
2. Gently fold in the coconut, chocolate chips, and nuts.
3. Drop rounded tablespoons on a well-greased cookie sheet. Bake for 20 to 22 minutes or until the cookie looks dry. Immediately remove the cookies to wire racks to cool.
Baker’s note: Egg whites tend to stick to the cookie sheet. The best way to remove them from the hot sheet is with a thin, metal-bladed spatula.